AllyIn my house we order pep&pep pizza: pepperoni and green bell pepper. Add a little crushed red pepper flakes and parmesan cheese for ultimate heaven. However, sometimes my pants don’t zip so I have to improvise. Pizza spaghetti squash has all of the yummy, saucy pizza flavor you know and crave minus the carbs. If you’ve never tried it, I understand if you’re skeptical. Seriously though it’s freaking delicious. 
Please trust me, and when you do try it, you can continue your spaghetti squash addiction by trying Low-Carb Lemon Chicken Alfredo Spaghetti Squash and No-Guilt Spaghetti Squash Bolognese
Okay look at how adorable these mini pepperonis are though! But you can make this with any pizza toppings your heart desires. I feel like a little bbq chicken vibe might be super delicious, like in my Copycat California Pizza Kitchen Barbecue Chicken Pizza, or maybe some chicken bacon ranch made simple with store-bought rotisserie chicken? Veggie lovers, mediterranean, or proscuitto and arugula? Okay I need to stop before I go make all of those.
For more information, and an in-depth guide to spaghetti squash, click here!
- 1 spaghetti squash
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 1 jar pizza sauce
- Pizza toppings, (whatever you like!) I use mini pepperonis and green bell pepper, diced
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Crushed red pepper flakes for servings
- Preheat your oven to 400 degrees.
- Microwave the spaghetti squash for 3 minutes to make it easier to cut.
- Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.
- Drizzle the olive oil over the cut sides of the squash, and season with salt and pepper.
- Place the squash cut sides down on a baking sheet, and bake for 40 minutes.
- When the squash is done, use a fork to scrape the insides, (they will resemble noodles!)
- Fill each half with some pizza sauce, (I used about ½ cup per side) and sprinkle generously with mozzarella cheese.
- Add your toppings! Put as much pepperoni and peppers, (or whatever else you want to use) on top of the squash. Sprinkle with some parmesan cheese and red pepper flakes to top it off.
- Bake an additional 20 minutes until the cheesy is golden and bubbly.
Uh, love this SO much. First, it’s delicious, low carb genius. Second, I just think mini pepperonis are too adorable to resist. Need to make this soon!
Thank you Karly! Completely agree with you on a cuteness of mini pepperonis 🙂 I’m using them on everything I can right now!
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Do you know the calories for this? I plan to make it tonight! Thanks ?
Hey Brandy! Half the squash, (one serving) is right around 400 calories. I typed the ingredients into my FitBit! Hope this helps, and hope you like it!
Hi there!
I am confused about step 6. Do you remove the noodles or keep them in there and put the sauce on top?
You can eat the “noodles” right in there if you’d like or you can remove them. Either way works, just don’t eat the skin!
Yum yum yum!!!! These are so tasty!!!! Cannot wait to try your other recipes and for my wedding ready body! We haven’t set a date but with these recipes I’ll be ready! Thank you 🙂